1 cup water
1/2 cup uncooked, dry Israeli couscous
2 small zucchinis
2 tablespoons coarsely chopped fresh mint leaves
½ cup small cubed feta cheese
For the dressing:
2 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
1 tablespoon fresh lemon juice
2 teaspoons honey
1/2 teaspoon grated lemon zest
salt and pepper, to taste
In a large saucepan, bring 1 cup of lightly salted water to a boil. Add in the couscous and cook for 10 minutes or according to package instructions, until tender. Drain and place in a large mixing bowl.
While couscous is cooking, spiralize the zucchinis, using Blade A. Trim the noodles and set aside.
Also, while couscous is cooking, in a small bowl, mix together the ingredients for the dressing and season with salt and pepper. Set aside.
Place a large skillet over medium heat and add in the zucchini noodles. Let cook for 2-3 minutes or until softened, heated and cooked to your preference. Pour the cooked zucchini into the large mixing bowl and add in the mint and feta. Pour in the dressing and toss to combine.